Karthigai appam recipe with rice flour – Instant Sweet appam with rice flour

Every year during Karthigai deepam, I try some varieties of sweet appam recipe and nei appam recipes. This year I tried a simple and instant sweet appam recipe using rice flour, jaggery and banana. I followed this recipe from Kamala’s corner blog. Traditional Karthigai appam is prepared by soaking and grinding raw rice with little urad dal. But this is an instant version with just idiyappam flour. Even though this appam is without wheat flour or maida, it came out so well and soft as expected. It was not hard or chewy.

I tried both deep fried version and paniyaram pan version. Deep fried version had a crispy exterior and soft interior whereas paniyaram pan version tasted spongy and soft. I loved both of them equally. We all enjoyed it.

This sweet appam recipe can be prepared instantly without any soaking or grinding job. You can use ghee if you wish to make nei appam. Friends, I am sure you will like this recipe for its ease. I have added jaggery syrup to remove the impurities. If you have pure jaggery, you can just powder and add it directly which makes the job even more easy.

If you want to make sweet appam without banana, please refer this recipe link. I have made a separate post for that. If you wish to skip baking soda, then you can try adding 2 banana instead of one. Still there would be some compromise in softness and texture of appam.

Ok friends, Lets see how to make Karthigai appam recipe with rice flour, jaggery and banana.

Check out my other Karthigai deepam recipes if interested.

Also check out my post on how to celebrate Karthigai deepam at home

Karthigai appam recipe

Karthigai appam recipe with rice flour, jaggery and banana

 

Cuisine: Tamil nadu

Category: Sweet

Serves: 12

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Idiyappam flour / rice flour - 1 cup ( I used idiyappam flour) Powdered jaggery – 1/2 cup + 2 tbsp ( Use 1/2 cup for less sweetness) Ripe banana - 1 (Use 2 if small) Grated coconut - 2 tbsp Cardamom powder - 1/2 tsp Baking soda - 1/4 tsp Water - 1/2 cup for syrup + extra for batter Salt - a pinch

HOW TO MAKE SWEET APPAM WITH RICE FLOUR

1. In a bowl, peel the banana and mash it well.
2. Add rice flour, grated coconut, cardamom powder, baking soda and a pinch of salt. Mix well.
3. Take jaggery in a bowl and add some water to cover it. Boil and melt it completely. Let it cool down.
4. Strain the syrup and add to rice flour mixture. Add required water.
5. Make a thick but pourable batter. Heat oil to deep fry.
6. Pour one appam and cook both sides till golden. Remove and serve.
7. To make in paniyaram pan with less oil, add oil or ghee in paniyaram pan.
8. Pour batter, cover cook and flip the other side. Cook both sides till golden. 
9. Remove and drain in a tissue paper. Serve hot !

METHOD - STEP BY STEP PICTURES

In a wide bowl, take the banana. Peel the skin and mash it well. Use 2 banana if very small. I used one big sized yelakki banana. You can use rasthali or poovazhai variety.   To this mashed banana, add rice flour, cardamom powder, grated coconut, baking soda and a pinch of salt. Mix well and set aside. Take powdered jaggery in a bowl or kadai. Add water to cover it. Boil and melt it by stirring with a ladle. Once its completely melted, switch off the flame. Make sure syrup is not thick. If necessary add some cold water and mix well. Set aside to cool down. Take a metal strainer and add the jaggery syrup. Strain and add to the rice  flour mixture. Mix well and add some water to make appam batter. Use a whisk and mix well to avoid lumps. Add required water to make thick batter but it should be pourable. Do not make the batter thin or watery. So add the water carefully. Mix well and rest the batter for minimum 10 minutes. Heat oil in a kadai to deep fry appam. Drop a pinch of batter to check if it rises to the top. Once the oil is hot, pour a small ladleful of batter in the oil. Make one appam at a time. Lower the flame and splash some oil over the appam. Once it turns golden in color, flip and cook the other side till golden and bubbles subsides. Remove from the oil and drain in a tissue paper. Initially appam tastes hard with crispy exterior. But it becomes soft as it cools down. To make appam in paniyaram pan, heat a paniyaram pan adding oil or ghee in each hole. Pour batter till 3/4th of the hole. Cover with a lid and cook in low to medium flame till bottom turns golden. Flip and cook the other side. Remove and serve hot. Enjoy !

Note

Add 3/4 cup jaggery for more sweetness. You can add more coconut if you like. Do not skip baking soda as this is an instant version. You can add 2 ripen banana instead of one. For variations, you can add 2 tbsp of wheat flour along with 1 cup rice flour. Do not make the batter watery. Appam will absorb more oil. Do not add more baking soda. My daughter liked the deep fried version whereas we loved the pan ones. I just made 4 deep fried appams and made the remaining in paniyaram pan for us. So you can make based on your liking.

 

Try this easy and instant sweet appam recipe with rice flour and jaggery. Enjoy !

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